• Journal of Digital Convergence
• /
• v.20 no.4
• /
• pp.513-518
• /
• 2022

In the past two years, all sectors of society have been underdeveloped and suffered a significant damage due to COVID-19. In particular, people who were working in many areas of research were unable to do anything due to restrictions on meetings with people and social distancing. The purpose of this study is to develop a social distancing device that allows users to maintain the distance in accordance with the government guidelines through an analysis of people's social distancing methods in the COVID-19 society through UX Design. In order to develop the social distancing device, the distance is expressed by changing the color of LED based on research related to UI design such as ultrasonic distance sensor, battery, charging method, distance display method, etc. The outer form of the social distancing device is designed using 3D, the device is developed by installing ultrasonic distance sensor, neo-pixel module and Arduino after printing a prototype using a 3D printer, and this device is tested to develop a final product that helps the social distancing practice amid COVID-19.

• Korean Journal of Remote Sensing
• /
• v.39 no.6_2
• /
• pp.1591-1604
• /
• 2023

In ocean color remote sensing, atmospheric correction is a vital process for ensuring the accuracy and reliability of ocean color products. Furthermore, in recent years, the remote sensing community has intensified its requirements for understanding errors in satellite data. Accordingly, research is currently addressing errors in remote sensing reflectance (R_rs) resulting from inaccuracies in meteorological variables (total ozone, pressure, wind field, and total precipitable water) used as auxiliary data for atmospheric correction. However, there has been no investigation into the error in R_rs caused by the variability of the water vapor profile, despite it being a recognized error source. In this study, we used the Second Simulation of a Satellite Signal Vector version 2.1 simulation to compute errors in water vapor transmittance arising from variations in the water vapor profile within the GOCI-II observation area. Subsequently, we conducted an analysis of the associated errors in ocean color products. The observed water vapor profile not only exhibited a complex shape but also showed significant variations near the surface, leading to differences of up to 0.007 compared to the US standard 62 water vapor profile used in the GOCI-II atmospheric correction. The resulting variation in water vapor transmittance led to a difference in aerosol reflectance estimation, consequently introducing errors in R_rs across all GOCI-II bands. However, the error of R_rs in the 412-555 nm due to the difference in the water vapor profile band was found to be below 2%, which is lower than the required accuracy. Also, similar errors were shown in other ocean color products such as chlorophyll-a concentration, colored dissolved organic matter, and total suspended matter concentration. The results of this study indicate that the variability in water vapor profiles has minimal impact on the accuracy of atmospheric correction and ocean color products. Therefore, improving the accuracy of the input data related to the water vapor column concentration is even more critical for enhancing the accuracy of ocean color products in terms of water vapor absorption correction.

• Korean Journal of Plant Resources
• /
• v.24 no.5
• /
• pp.499-506
• /
• 2011

The purpose of this study was to search available resources for new natural colorants. The extraction efficiency of colorants from black cowpea seed coats and their storage stability were examined according to the various extraction and storage conditions in this study. The results obtained were as follows: the optical density (O.D.) values of the extracted colorants increased with increasing extract time and temperature. Extraction at pH 4 was seen to be the most efficient among the various pH conditions. The color of the extract solutions were seen to change with variation in pH, for example, anthocyanins display color changes from orange-red, to orange, to blue, to greenish-blue at pH 3.0, 4.0-6.0, 7.0 and 9.0-11.0, respectively. The color changes of the extract solutions over various storage periods were determined using UV/Vis spectra these color changes indicate characteristic absorption patterns and a discoloration index which indicates the rate of absorbance (532 nm/454 nm). Methionine addition influenced the storage stability of the colorant solutions and this addition led to better storage stability than non-addition. In paper chromatography of juice extracted colorant, a long stripe was seen on development. Among three colorants obtained via paper chromatography according to development rate, at least two different colorants were mixed indicated by the appearance, or not, of a shoulder at 552 nm depending on the extent of development.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.736-742
• /
• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• Journal of Bio-Environment Control
• /
• v.17 no.4
• /
• pp.283-287
• /
• 2008

To investigate the effects of different wavelengths of photosynthetically active radiation on the morphology and leaf color changes of a single tomato (Lycopersicon esculentum) seedling, we stored the seedling at $10{\pm}0.5^{\circ}C$ under eight different wavelengths (peak wavelengths; 405, 450, 505, 545, 600, 645, 680, and 700 nm) with a constant photosynthetic photon flux of $3{\mu}mol\;m^{-2}s^{-l}$ for 28 d. Under the 405, 450, and 505 nm wavelength conditions, the leaves of the seedlings showed vigorous shape with an upright morphology. Rachis elongation was suppressed and hence compact appearance was observed under the 450 and 505 urn conditions. Although the difference in leaf color between before storage and on 28 days after storage was observed under all wavelength conditions, the 405 and 700 um irradiations changed the leaf color to light green. Application of light-emitting diode (LED) light irradiated from around 450 to 545 nm can contribute to vigorous shape with an upright morphology of tomato seedlings during low light irradiation-low temperature storage.

• Journal of the Ergonomics Society of Korea
• /
• v.31 no.2
• /
• pp.397-406
• /
• 2012

Objective: The aim of this study is to determine legible Korean font sizes within in-vehicle information systems(IVISs) in diving conditions. Background: Font legibility within IVISs is one of important causes on its' safe operations during driving. Several researches proposed some guidelines on the legible English font sizes within IVISs. On the contrary, appropriate Korean font sizes have been hardly known in spite of the typological differences between English and Korean. Therefore, more systematic researches for improving the legibility on Korean font size within IVISs have been required. Method: In this study, an experiment was performed with the following experimental factors: the existence of vibration, the color contrasts(white on black, black on white), the font types(HDR, CubeR, Gothic), and the font sizes(6, 8, 10, 12, 14, 16, 18, 20, 22, 24pt). To fit the experimental conditions into real driving environments, the illuminance was controlled to 15lx by using LED lamp and the distance between IVIS and participants was kept to 70cm. Moreover, all participants took the shutter glasses for employing well-known occlusion techniques. Results: The experimental results showed that 'HDR' and 'Non-vibration + Black on white' group took the shortest response time, and decreasing slopes of the response time with increasing font sizes were slowing down at 14pt then flattened out at 22pt regardless of the existence of vibration and color contrasts. Conclusion: The minimum size for legible Korean font would be about 14pt(5.47mm) and the optimum size would be about 22pt(8.59mm). Application: The guideline on the Korean font sizes from this study will be applied to design an IVIS in the future.

• Tribology and Lubricants
• /
• v.36 no.3
• /
• pp.139-146
• /
• 2020

Global warming has led to an increase in demand of eco-friendly vehicles, such as electric cars, for reducing greenhouse gas emissions, and especially, regulating carbon dioxide generation. In addition, electric vehicles are equipped with an electric drive-type hermetic scroll compressor and a refrigerant, which exhibit current and future trends of using environmentally friendly refrigerants, including R-1234yf. In this study, polyol ester-based refrigeration oils are prepared via condensation esterification of polyol and fatty acids. The oils can be combined with R-1234yf refrigerant for applications in air conditioning and cooling systems of electric vehicles. The structure of synthetic polyol esters is confirmed via ¹H-NMR and FT-IR spectrum analysis, and the composition of the polyol ester is analyzed via gas chromatogram analysis. Furthermore, kinematic viscosity, viscosity index, total acid value, pour point, and color are analyzed as fundamental physical properties of the synthetic polyol esters. The compatibility and chemical stability of the synthetic polyol ester combined with the R-1234yf refrigerant are obtained via high temperature and high pressure oil-resistant refrigerant tests. The changes in the oil color and catalyst activity are observed before and after the experiment to determine whether it is suitable as a refrigerator oil.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.4
• /
• pp.487-497
• /
• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Journal of Microbiology and Biotechnology
• /
• v.19 no.9
• /
• pp.1005-1012
• /
• 2009

Lysozyme and the reduction of metabisulfite addition to red wine were evaluated during a winemaking process and after malolactic fermentation (MLF). Treatment, with lysozyme, of the must from Tempranillo grapes and at the end of alcoholic fermentation (AF) caused the 100% implantation of the inoculated bacterial strain and shortened the duration of MLF by 7 days. At the end of the MLF, wines treated with lysozyme showed lower volatile acidity, color intensity, and biogenic amine content. The differences in color intensity disappeared during wine stabilization. The lysozyme addition after MLF led to lower histamine concentrations in wines. These phenomena occurred irrespective of the lactic acid bacteria (LAB) proliferation control and of the Oenococcus oeni dominant strain identified at this period. The results of this study show the significance of preventive use of lysozyme in vinification of red wine to maintain low histamine levels and ensure a successful implantation of inoculated O. oeni starters.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.6
• /
• pp.3858-3864
• /
• 2014

This paper proposes the smart emotion lighting control system of a mobile-based. The proposed smart emotional lighting control system to reduce the emotional lighting device, internal heat and the power consumption was configured to the android platform mobile device and zigbee module, emotional lighting device, lighting control module, power supply, and general-purpose transistor. The mobile device was to transmit the real-time control information to the emotional lighting device when connected to the system, and it was designed to control the emotion lighting device based on the control messages and status monitoring. In this paper, the efficiency verification results of the proposed smart emotional lighting control system showed that it was possible to control by emotion lighting control and the color temperature variable. The heating value and the power consumption could be reduced by21% and up to 48%, because of the controlled lighting using emotion language.